Culinary - Pastry Cook 3 - Full Time

Four Seasons Hotels and Resorts

3d•Onsite

About The Position

The Four Seasons Resort Hualalai is looking for a Pastry Cook 3 who shares a passion for excellence and who infuses enthusiasm into everything they do. Our Pastry Cook 3’s have the opportunity to shape our guest experience by providing exceptional knowledge of the Resort and exemplifying the Golden Rule in each interaction. Whether is preparing breakfast, lunch, and dinner food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Work authorization required.

Requirements

High school education, cooking school or culinary institute education or equivalent experience.
Advanced culinary knowledge is expected for this position.
Minimum two years culinary or related work experience.
Working knowledge is generally learned on-the-job.
Weekend Availability is required.
Required by the Hawaii State Department of Health to obtain a Tuberculous (TB) clearance card when working in food and beverage.
Successful candidate must possess legal work authorization in United States.

Responsibilities

Prepare pastry items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards; complete mis en place and set-up station for breakfast, lunch, and/or dinner service.
Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs.
Operate, maintain and properly clean kitchen equipment, including deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date and label all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures; check pars for shift use, determine necessary preparation, freezer pull and line set up; note any out-of-stock items or possible shortages; return all food items not used to designated storage areas, being sure to cover/date all perishables; assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per policies.